Brandy Hazelnut Cones Recipe

4 eggs, separated
75 g/3 cup caster (superfine) sugar

1 egg yolk
40 g/1oz plain (all-purpose) flour

40 g cornflour (cornstarch)

A pinch of salt
40 g/3 tbsp unsalted (sweet) butter, melted
150 ml double (heavy) cream

150 ml hazelnut (filbert) yoghurt
15 ml/1 tbsp brandy
1 kiwi fruit, cut into 5 slices
Toasted chopped hazelnuts, to decorate

Method:

Line two baking (cookie) sheets with non-stick baking parchment. Whisk the egg whites until stiff and fold in half the caster sugar. Whisk the five egg yolks with the remaining sugar until thick and pale. Sift the flours and salt over the surface and fold in with the butter. Fold in the egg whites. Put five spoonfuls of the mixture well apart on each baking sheet and spread each one out slightly, still keeping it fairly round. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for about 10 minutes or until lightly golden and turning brown at the edges. Lift off with a fish slice and quickly shape each into a cone, preferably round cream horn tins (pans). Leave to cool, covered in a clean tea towel (dish cloth).

Whip together the cream, yoghurt and brandy until stiff. Spoon into the cold cones. Halve the kiwi fruit slices. Decorate each cone with a half slice of kiwi fruit and a few toasted chopped hazelnuts.